(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Hanukkah Sour Cream 'n Cream Cheese Rugulah
These melt in your mouth. I always say that about my own favourite creations but these really do. I love the combination of cream cheese and sour cream because it makes the ultimate easy to hand but still flaky dough. You can add a touch of vanilla to this dough but it is quite delicious without it and the butter taste is more pronounced I created these when I was a pastry chef in training at hotel school and it is still my favorite. Three very competitive male chefs in my class traded their best and most secret formulas for Gateau St. Honoree, Black Forest Cake, and Tarte Tatin for this recipe. If they are making rugulah at the Ritz Carleton in Montreal these days, guests have me to thank. I fill my Hanukkah rugulah with either softened unsalted butter, sugar and cinnamon or apricot jam, ground nuts and raisins. I have a wardrobe of rugulah and these are my new perfect 'little black dress' of rugulah. There are a ton more in my Treasury of Jewish Holiday Baking cookbook, new edition, Whitecap Books 2009.
3 cups all-purpose flour
3/8 teaspoon salt
1/4 cup sugar
1 cup unsalted butter - very cold, in 16 chunks
1/2 cup (4 ounce package) cream cheese
4 tablespoons sour cream
In a large food processor, blend flour, salt, and sugar. Add butter and cream cheese and pulse to break butter into flour mixture. Add the sour cream and process to form a soft dough. Turn out onto a lightly floured board and shape into 2-3 flattened discs.
Place in a ziplock bag and chill 1 to 2 hours (or up to 3 days or freeze up to three months).
To form into rugulah,roll to 1/8 inch thick, about 12 inches diameter. Use whatever fillings you prefer - a variety is nice. A great gift.
Makes 20-36, depending on how small you make the pastries.
© This is a Marcy Goldman/BetterBaking.com original recipe
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